Liquid yeast based on fruits, vegetables, herbs, tea ...

[Lyudochka]

Lyudochkawhat kind of heating pad? Plain or electro? Can I have a heating pad for the whole house?

PF has risen badly, even though the railway has already been a month.

Is he cold? How many hours did he stand? I usually put PF at night, by the morning it is ready. But it's hot at home. The heating will be turned off, then we'll see how it will grow

Is he cold?

Probably. I put it in warm water, and stood in a warm place, near the gas stove, when the oven was working in it. The railway was warming up there. But the PF rose only by half of the initial volume. Our heating was turned off for Easter.

[Sveta]

Sveta, well, nothing, soon you will have a very fever, then the PF will grow into freedom

Our heating was turned off for Easter

We have only been warm for a week, the snow has recently melted. The leaves on the trees only just hatched 2 days ago. From May 6 to colder again Heating according to the schedule on May 15 should be turned off

[Albina]

Albina, in HP baked? What is the recipe?

Lena, took as a basis https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=357.0

[natushka]

I baked a loaf of whole grain flour + premium wheat baking. The dough rose well, and when I put it on a sheet for proofing and subsequent baking, it spread into a cake, almost no rise is visible and did not rise in the oven. What can be wrong?

natushka, and you put the dough on the proofing sheet? Or did you knead the dough, formed a blank, and then let it stand? I try to shape the workpiece properly - it's tight. It spreads, but not into a cake. And then it jumps in the oven and grows. There may still be little flour.

Did you ever put yeast on carrots ??

lily_a, while no one put it. But it should turn out well - it is sweet. So try it.

After all, I baked bread according to my favorite rye recipe. The bread is not as airy as everyone else's, but no worse than store-bought and tasty.

Albina, good bread. The crumb is what rye bread should have. And it is clear that he grew up well. Well done ! Thank you for sharing the result of your experiment.

Finally, I also got bread on the railway. Yes, the taste is really unusual. It turned out sweet, I added more sugar to the PF, after a day it did not rise.

Light, great bread! And what holes! Well done, I baked the right bread! Congratulations! A start! Now, with the onset of warmth, the process will go more fun! Svetik, thanks for the report and photos!

[Loksa]

Lyudochka, what kind of heating pad? Plain or electro?

Loksa, Oksanchik, my heating pad is electric, with temperature control. I set it to the very minimum and wrap the container with dough or railway. And when she did the cider, she also wrapped the bottle for her. I like.

Can I have a heating pad for the whole house?

Can. Warm floors are called. A friend in Smolensk has such. The house is very comfortable - you can set any temperature. Even me, the heat-loving one, was hot when I was with her in winter.

[lappl1]

Svetik, thanks for the report and photos!

lappl1, I tried to .

Albina, good bread. The crumb is what rye bread should have. And it is clear that he grew up well. Well done

Thank you, Lyudochka, you will always find kind words of support. I was just upset yesterday at how my dough was running. Therefore, I did not transfer the dough to the mold and bake it in the oven. After 5.5 hours of proofing, the time was closer to midnight, I just turned on the baking mode and went to bed. In the morning I got it out and tasted bread for breakfast.I gave a link to the recipe, where I posted a photo of such yeast bread. It was almost always lush and airy. But this one is also delicious. Today I also made cheese with garlic for black bread.

[Oksanochka]

I am reporting again. And all for the same bread on the railway with kefir. Take two, second half of the dough (from the refrigerator).
I'm just in awe of the shape! Oksanochka, thank you very much for her!
I took the dough from the refrigerator, formed a bar and put it cold directly into the mold.
This time she was guarding the proofing: every 20-30 minutes I ran up and watched the rise. The dough warmed up in 40 minutes, the next. 3 hours rose almost 3 times. No sourness, crumb with thin-walled holes, elastic, a balance between lightness and moisture is maintained.
I give myself 5! I liked the bread very much.


Conclusion: yeast with lingonberry + sushi. apples are very active. Managed to perfectly raise the wet dough with kefir.
For myself, an observation: you need to take a railway for work when, when opening a jar, they pinch their nose.

The basilic railways started playing, as they go into effect, I will put bread on them.

Kvass No. 2 in the morning poured into bottles, and the strained wort, mashed with a crush, put it on a baking bag on a baking sheet - to dry in the air. There will be leavened leaven (sorry for the tautology).
Now we have tried chilled kvass: no problems with hopping, no alcoholic smell, but there is carbonation and an excellent bread and fruit taste. And there are B vitamins and others from malt, wheat germ, apples. skins, blueberries, goji berries, basil. I'm glad!

Girls, hello! Can you please tell me what I did wrong?
I put the yeast on an apple and banana peel. Already 12 hours later, vigorous activity began in the bank, everything was bubbling like in champagne. I periodically shook the can and opened the lid. 3 days passed and everything froze, well, not quite, but somehow sluggishly bubbling. It smells good. The banana peel has sunk to the bottom, the apples are floating. The can is on a heated towel rail. I suspect that there is a higher temperature than 25-27 degrees ... probably my yeast has been actively eaten and frozen? What to do? Remove the jar from the heated towel rail and feed the animal? Or is it better to get new ones?

Or did you knead the dough, formed a blank, and then let it stand? I try to shape the workpiece properly - it's tight.

I did everything this way, the strong little bun was like that, while he was parting, all blurred. In the oven preheated to 250 did not rise at all, the humidity is also normal in the oven (I put a frying pan with water on the bottom). And the railway was good, although the PF only slightly doubled, stood for a very long time, did not wait any longer, kneaded. One more thing I noticed, for some reason, it is much more difficult to wash dishes from PF than after ordinary yeast. Not a problem, but I wonder why.

[Albina]

Today I also made cheese with garlic for black bread.

Albina, the main thing is that the bread turned out. And with garlic rye bread - what you need!

I am reporting again. And all for the same bread on the railway with kefir. I give myself 5! I liked the bread very much.

Nastyusha, and I give you 5 with a plus. Here's just the perfect bread you have. Better not. Well done, you are our experimenter!

The can is on a heated towel rail. I suspect that there is a higher temperature than 25-27 degrees ... probably my yeast has been actively eaten and frozen?

Sauza, it seems to me that the railway could simply overheat on the heated towel rail. You can check their activity by feeding sugar. if they bubble up, they are still alive. if not, then you need to start new ones. I recommend putting a thermometer on a heated towel rail and checking the temperature.

One more thing I noticed, for some reason, it is much more difficult to wash dishes from PF than after ordinary yeast. Not a problem, but I wonder why.

natushkaI can't even say why this is happening. I don't wash the PF container right away. I soak it in cold water, and then wash it after a couple of hours. Washable easily. It seems to me that this is more difficult with ordinary yeast.

Nastya, the bread is very good! Is he on the dried fruit railway?
I didn’t even understand about kvass, so he’s not intoxicated? Tady he is not very pralny what is empty then drink kvass? GY!

[Lyuda, Oksana!]

Lyuda, Oksana! Thanks for the praise! I am very pleased with myself and with bread today. How good it smells and how delicious it is!

Oksan, yes, this is a railway lingonberry + dry. apples. Very active!

And kvass No. 2 turned out with hop, but not as intoxicated as the first one.

[Sauza]

Sauza, it also seems to me that the yeast could overheat on the heated towel rail.
People, it seems my yeast on wheat turned out, but I will make the final verdict after baking bread, in two or three days.
Nastya, your bread is a handsome man!

Girls, everyone has such beautiful bread !!!!
Nastya, how do you then use dry sourdough for kvass?

[Venera007]

Venera007, Tanya, GenyaF, Zhenya! Thanks for the kind words!

Zhenya, 1 tsp. dry starter culture, crushed into dust in a coffee grinder, fill it with lukewarm water (gr 150), add sugar, leave it in a warm place to activate. As soon as she starts playing and pinching her nose, you can put kvass: in 3 liters. jar 2 tbsp. l. fermented malt, 1-2 tbsp. l. wheat germ, dried fruits, dry-live berries, herbs. Or any other combination to taste and availability.

[Venera007]

People, it seems my yeast on wheat turned out, but I will make the final verdict after baking bread, in two or three days.

Venera007, Tanya, it's so good. Now do PF. It will be immediately clear whether the railway has turned out or not.

Hello everyone! : bye: I took the yeast out of the refrigerator, warmed the min. 40 and started a pre-fer for the night (but an interesting moment, I mixed up the sugar rate and put 1 tbsp. L.) - increased 3 times. In the morning I quickly kneaded the dough and for fermentation (on the top of the cabinet, with the gas turned on) Themselves with my grandson went to Sunday school, and when they arrived, the dough was already ready - 3.5 hours. I rolled it into a loaf and for proofing. By the way, instead of water, I poured all the thick into the dough, adding 1 liter. sour cream and 2 tbsp. l. water. The prefera was 300 g. It was brewed for 2 hours on the included oven. These are the bars. The only negative is that I did not put sugar in the dough (I thought it would be sweet anyway), so the bars turned out to be not sweet (and we love sweeter)

[Baba Nata]

Baba Nata, it seems to me that your yeast was delighted with a large amount of sugar, so they suffered
The other day I experimented with a preenzyme, so after adding sugar it was smashed, moreover, quite quickly ...

[baba nata]

baba nata, great bars turned out! And the holes are interesting. The Chinese said about this that the holes are not like the holes in ordinary yeast bread. In general, everything went very well. it means that you need to add more sugar, especially if the railway is made on unsweetened material.
Thank you, Natasha, for continuing to experiment with bread on the railway. And thanks for the photo!

And my loaf, on the contrary, is sweet. I added 2 times to the PF to rise. Now I will bake bread and I will not put sugar in the dough either.

[baba nata]

baba nata, good bars. And I liked the cuts. Nice. Luda, your Temka about the railway is so contagious and you are so great at inspiring and instilling confidence in your strength that you become just self-confident, today I dared to bake bread according to my recipe with recounting instead of yeast on the railway according to your recommendations. But for the second time I step on a rake with a preenzyme. That's where I got the idea that the preenzyme in the refrigerator should actively grow, like yeast dough, which I often put in the refrigerator overnight for proofing? At first I did it with rye flour, nothing increased overnight to my surprise. Well lang, I think. Probably it will work with wheat. How disappointed I was to see that the preenzyme on flour of the 1st grade did not rise by 1 mm overnight in the cold. Lyuda, bring clarity to my head, please. Is the preenzyme put in the refrigerator after rising? To slow down growth? Or how ?

Lyudmila salute - today I bake kartz on liquid yeast (on my favorite cabbage pickle + honey / brown sugar + sushi apples / pears) and wheat bread. Then I'll tell you what happens.And I also started an interesting version of yeast. But until I tell you - let's see what happens.

[Svetlana_Ni]

Is the preenzyme put in the refrigerator after rising? To slow down growth? Or how ?

Svetlana_Ni, On the finished PF, knead the dough. And the girls do it if they don't have time to do bread (it's already evening).

[Light]

Light, Thank you . I didn't have time either. I apologize for being stupid, is it not the PF that is put into the refrigerator, but the dough on the PF?

Multicooker cake



for some reason my bread is dark.

I apologize for being stupid, is it not the PF that is put into the refrigerator, but the dough on the PF?

The girls put both PF and dough and decided that it was better to put PF in the refrigerator.

[Svetlana_Ni]

Luda, your Temka about the railway is so contagious and you are so great at inspiring and instilling confidence in yourself that you become just self-confident

Svetlana_Ni, Svetik, but how could it be otherwise? I know that bread should be obtained, so I broadcast my confidence to everyone. And if something does not work out for someone, it is a temporary phenomenon. We need to figure it out.

Lyuda, bring clarity to my head, please. Is the preenzyme put in the refrigerator after rising? To slow down growth? Or how ?

That's right! The PF has risen and if there is no time, then you can put it in the refrigerator. And below 20 * PF will not grow. You can put the dough. It is more convenient for you. The girls did this and that.

Multicooker cake

Tanyulya, gorgeous cake, full of holes ... And the crust is super! Smart girl! And what is dark depends on the color of the railway. On my tea, too, all the bread is dark. Thank you, Tanechka, for the report and photos!

Lyudmila salute - today I bake kartz on liquid yeast (on my favorite cabbage pickle + honey / brown sugar + sushi apples / pears) and wheat bread. Then I'll tell you what happens. And I also started an interesting version of yeast. But until I tell you - let's see what happens.

Tumanchik, we will look forward to your fender and the results of the experiment.

so I broadcast my confidence to everyone

Lyuda, let your fountain of energy be inexhaustible. And I set up my receiver and I catch all your broadcasts with great attention and pleasure. Thank you, you are just like the sun, you appear in one topic, then in another. It's very warm with you.

[Svetlana_Ni]

Svetlana_Ni, Svetik, it's so nice! I read it and it was already warm! Thank you dear ! I will try to continue to meet expectations!

[lappl1]

lappl1, vitality and inspiration

[Light]

Light, Thank you ! And all-all-all the same!

Today my loaf managed to stand for two hours in proofing. When I made incisions, I was blown away. As a result, instead of a loaf, I baked ... a flat cake (the dough was with cheese and sesame seeds). Mine devoured this misunderstanding and were fully confident that this was intended.

Mine devoured this misunderstanding and were in full confidence that it was intended.

Well, good! Means delicious.

[Svetlana_Ni]

Lyudochka, SvetaSvetlana_Ni, girls, thanks! You are so happy when everything works out. Yes, apparently when the apartment is not hot, you need more sugar in pre-f. put. I also noticed that if the yeast stood in the refrigerator for a long time (2 weeks), then the sweetness is less. So you have to try everything on the tongue. My daughter is saving up citrus peels - she is still ahead. Good luck everyone! Glad to be with you.

[Sonadora]

Today my loaf managed to stand for two hours in proofing. When I made incisions, I was blown away. As a result, instead of a loaf, I baked ... a flat cake (the dough was with cheese and sesame seeds). Mine devoured this misunderstanding and were in full confidence that it was intended.

Sonadora, Manechka, wow! The yeast has become very active. This means we need to adjust the time. But the main thing is that everything turned out deliciously.

I also noticed that if the yeast stood in the refrigerator for a long time (2 weeks), then the sweetness is less.

baba nata, yes, because they also eat in the fridge of the railway, however, the smaller sugar disappears.Such railway units, which have stood in the refrigerator for a long time, can be taken out a day before baking and fed.

Good luck everyone! Glad to be with you.

Natasha, we are also glad that you are with us. It amazes me that you, very busy, are actively baking bread on the railway. All the best !

Thank you, Luda! There is no opportunity to do anything else - there is neither a garden nor a vegetable garden. This is rest for the soul and exercise for the head (so that it does not dry out at all). You get tired with grandchildren (especially guys). And you go home and know that there is someone waiting for you. Yesterday I ran in for 10 minutes, looked that they did not sizzle at all (which are on cranberries with a banana apple) - it's cold without me, there is no one to warm. I'll come home from work in the evening, I'll try to put the prefecture. with a spoonful of sugar per whole. hw. flour. Maybe it will work out after all. (Although I fed them, but the heat was not enough for them). I sit and watch how much the heating pads cost. Lyudochka, please tell me which one is better to buy, otherwise I don't understand something at all?

[Natalia]

Natalia, I have a small heating pad - something like this. My husband bought without me, so I don't even know what else there are.

and there as-divisions of temperature, or just 1,2,3 (and the decoding is given)

[lappl1]

lappl1, Luda, what is written on it?

[Natalia]

Natalia, Oksana, nothing is written there. I have a cheap Chinese one. Temperature regulation is smooth, without one-two-three. The first time I measured the temperature with a thermometer, so as not to overheat the dough. And now I determine the temperature by touch.

Luda, thanks! We will buy.

Girls, these heating pads are of this kind.
They have 3 temperature gradations. We used to have such

Now there is a slightly different model:

here are the technical specifications

Length (cm) - 50
Width (cm) - 40
Warranty period (months) - 12
The number of temperature modes - 3
Maximum heating temperature (hail) - 45
Minimum heating temperature (degrees) - 35
Weight (g) - 500
Hand wash - Yes
Auto Power Off Function - YES
Timer - No
Power type - 220 V network
Heating Element - Carbon Fiber
Power consumption (Watt) - 40
Blue color
Material - Cotton

There will be questions about them - ask)

[Luda]

Luda, and I have joy today !!! I did bake that curd bun that didn't work out last time !!! This time everything went well, without incident!

This is how it turned out

[Lena]

LenaWhat is the recipe for such a wonderful bun?

Eh, girls, and I have one disorder tonight: I put a pre-enzyme on very active and playful exotic railroad cars during the day. And they are not gu-gu. My sin is that I poured some warm water from the teapot ... and boiled the yeast. And I first tasted it to the touch - not hot at all, just warm. And added sugar - without movement ...

And my husband came from the store and ... brought bread. Here I understand with my mind that it's garbage, but it's so insulting. Why am I here with these leavens and yeasts? Why do I put several cans, grow gradually, adjust to the next baked goods? Why do I think aloud about the benefits of c / s flour and try to switch to a healthy diet? In short, I don't even have the strength to talk to him ...

[Albina]

Lena, what is the recipe for such a wonderful bun?

Albina, this is a "gag". I'll post the recipe tomorrow morning, okay? There is no strength today
Anastasia, dont be upset